Beef Stew: The French Way

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September 17th, 2011September 8th, 2012

Award-winning writer Dorie Greenspan, author of Around My French Table, teaches us the French way with beef stews and Lynne shares her favorite tomatoes. Janet Hurst brings her take on homemade cheese, Jane and Michael Stern are eating famous Rhode Island chicken dinners, and we turn to pasta with Domenica Marchetti, author of The Glorious Pasta of Italy.

Jane and Michael Stern's Roadfood

For those of us who arrive skeptical about the flavor potential of boiled fish, not to mention vastly oversalted boiled fish, this true-Wisconsin meal is stunning. The thick hunks of whitefish remind us of lobster: milk-moist, dense and fine-textured. Incredibly, their elusive freshwater sweetness is just barely haloed by the presence of salt.


One of the biggest restaurants in the world, Wright's Farm serves the now-classic Blackstone Valley chicken dinner with all the fixin's. It's an all-you-can-eat affair; the chicken and fried potatoes are unsurpassed.